Resep Teri Medan Kacang

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Resep Teri Medan Kacang – Brilio.net – The combination of flavors of anchovies and crushed nuts will be even more delicious when mixed with chili sauce. The use of pepper in the peanut anchovy sauce not only adds to the spicy flavor, but it can also whet your appetite, you know.

Anchovy nut soup is perfect to eat as a side dish or side dish. If you are tired of soupy or fried dishes, you can rely on peanut anchovy sauce as a complement to the dish. Sambal anchovies taste even better when eaten with nasi uduk or hot, fluffier rice.

Resep Teri Medan Kacang

Resep Teri Medan Kacang

They can be long-lasting and long-lasting, peanut anchovy sauce is also suitable as a meal. In one cooking, you can make a lot of anchovy sauce, as well as preserve it. It can be consumed immediately at any time, without the need to make it again.

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It is not difficult to make peanut sauce. Like making chili sauce, you only need spices like onions and peppers. Then prepare the main ingredients of anchovies and nuts, so that the chili sauce made is very tasty and long.

Come, make it at home and listen to the anchovy nut sauce which is explained briefly from different sources, on Tuesday (28/6).

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8. Store in a glass jar or a closed container for a long time (about a week). Then take it using a clean and dry spoon.

3. Mix the ground spices and lime leaves until cooked (if left aside the spices will appear separated from the oil) add sugar.

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5. Fry the spices in the blender, add salt, sugar, bay leaf, lime leaves, and tamarind juice. Stir until smooth.

3. Fry tomatoes, large chilies, shallots, garlic, cayenne pepper until half wilted or half cooked in the same oil.

5. Prepare the oil, keep the chili sauce until cooked, add sweet soy sauce, brown sugar, salt, flour sauce, more sugar, mix everything until smooth, add water until cooked.

Resep Teri Medan Kacang

2. Mix the spices with a little oil until fragrant, add tamarind juice, sugar and a little salt. Mix the spices until thick, caramel-like, turn off the stove, add everything that has been cooked, mix well. Remove from the freezer.

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3. Heat the oil for a while, then keep the spices down until fragrant, adding lemon leaves, tamarind juice, salt, sugar, brown sugar to taste.

3. Pour 3 tablespoons of cooking oil, fry the crushed red pepper and red cayenne pepper until cooked and dry. Lift, set aside.

4. Then add spices, salam, galangal, and lemon grass until fragrant, add salt, sugar, and tamarind juice, stir well, cook until thick.

2. Saute ground spices, lime leaves and bay leaves until fragrant, add water, salt and sugar, adjust the taste.

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